Ham and Glazes The Q&E Way

A precooked ham does not have to be cooked, preheat oven to 325°F Place the ham in the 325°F oven (163°C). It will take 12 to 15 minutes per pound for a whole or boneless ham and 18 to 20 minutes per pound for a half ham. Baste often and glaze half way through heating. When removing ham from the oven. lightly cover your ham with aluminum foil and let it rest for 20 minutes before you serve it. Hams may be decorated with pineapple rings and maraschino cherries. Glazes may be made the day before and reheated before basting. Honey Glaze What You Need Directions 1 cup light or dark corn syrup 1/2 cup firmly packed brown sugar 3 tablespoons prepared mustard 1/2 teaspoon ground ginger 1 dash ground cloves In 2-quart saucepan combine all ingredients. Stirring constantly, bring to boil over medium heat and boil 5 minutes. Brush frequently on ham during last 1/2 hour of baking. Mustard Glaze What You Need Directions 1 cup unsweetened apple juice or apple cider 1/2 cup whole grain Dijon mustard 2/3 cup (packed) golden brown sugar 1/4 cup honey Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly. Drizzle honey evenly over. Spoon any mustard and sugar glaze that slides into roasting pan back over ham.

Brandy Peach Glaze
What You Need	Directions
1/4 cup raisins 1/4 cup brandy (not flavoring) 1/4 cup peach or pineapple preserves 1/4 cup orange juice 1 tablespoon corn starch 1 tablespoon brown sugar 1 tablespoon prepared mustard Makes approximately 1 cup	Combine peach (pineapple) preserves, orange juice, raisins, and brandy in a small sauce pan. Cook over low heat until smooth and well combined. In a separate bowl mix mustard, brown sugar and corn starch. Add mixture to sauce pan and combine. Cook until thickened. Remove from heat. Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired. Put extra gravy in a small gravy boat and serve along side of ham.

Q&E Tip

You might want to try Kraft’s cooking crème. It is a good thing to have in the refrigerator.

Q&E Freezer Sides and ETC

Here are some Q&E items to keep on hand for unexpected guests or to incorporate in to company dinners. In the coming weeks I will be posting frozen menus for your convenience with recipes.  Be sure to watch for the Easter entertaining ideas.

C=cooked		R=raw
Asst Potatoes		Pound Cake
Asst Veggies		Puff Pastry*
Pizza Ready Made		Fruit
Peppers, Green*		Ice Cream*
Onions		Waffles*
Onions, Chopped		Whipped Topping
Pasta Sauce		Pie Crust
Butter/Margarine		Bread/Rolls
Ravioli*		Mini Puff Pastry Shells.
Coconut, Flaked		Egg Roll Wrappers
Nuts

*Peppers and onions added to Italian sausage and pasta sauce served on hoagie rolls. Add a relish tray and chips or fries for a quick menu to serve friends over to watch the game.



*Puff pastry can be baked early or even just before serving and topped with ice cream or fruit for a quick dessert.


Sherbet Parfaits
Ingredients:
2 pint s different flavor sherbets, slightly softened
1 cup Whipping cream  or topping
cookies (vanilla wafers or shortbread) crumbled

Preparation:
In 8 parfait or tall glasses, layer sherbet alternating flavors sorbet and cookie crumbles. Refreeze until firm. When ready to serve, When ready to serve top with whipped topping on each parfait. Serves 8

*Ravioli can be deep fried for a quick appetizer and served with jazzed up pasta sauce or served the traditional way with pasta sauce.

* Waffles aren’t just for breakfast. serve them hot with fruit or top them with a big scoop of ice cream.

Egg/Spring Roll Dipping Sauces

These are to  be used for dipping  your egg  or spring rolls Buy the egg rolls from your local store to save time.

Thai Sweet and Sour Dipping Sauce

1 T peanut oil
1/4 cup finely chopped garlic
1 T dried hot pepper flakes to taste)
1/4 cup chicken broth or fish sauce
1 t honey
1 T lemon juice
2 green onions, finely chopped
1 T fresh cilantro if available, chopped

1. Heat oil in small skillet and saute garlic till brown add hot pepper flakes
Remove from heat.
2. Combine fish sauce or stock and honey in a small saucepan. Add lemon juice and bring to boil, from heat.
3. Stir in garlic mixture and remaining ingredients. Serve at room temperature.

Sweet Chllii sauce

8 TB rice vinegar
8 TB  sugar
2 TB light soya sauce
Very finely chopped chilles.

Chicken Dipping
12 cup honey
1/24cup Dijon mustard

Combine the honey and mustard. This sauce is best when prepared a day or two ahead of time. It may be served at room temperature. Makes 3/4 cups.

Hoisin-Style Sauce

1/4 cup prepared Hoisin sauce
3 Tbsp. rice vinegar
1/4 cup chicken stock or broth
1 Tbsp. sesame seed oil (optional if not used increase    canola oil to 2 Tbsp.
1 Tbsp. canola oil
1 Tbsp. soy sauce
1 Tbsp. orange juice
1-2 tsp. Chinese-style mustard

Place all ingredients in blender and blend until smooth.

Before using as a sauce, let mixture stand at room temperature for 1 hour or covered and refrigerated up to 1 day to allow flavors to fully develop. Heat
sauce until hot. Transfer sauce to bowl.

Makes 1 cup.